If you like spicy add an extra pepper or
more of the adobo.
Not exact matches
The timing
of this recipe couldn't have been
more opportune as I had half a rotisserie chicken in my fridge begging to be used, I had one chipotle chili with
adobo sauce in a small container in the freezer from a previous recipe, and I had some leftover milk from my son's last visit (he loves milk with his chocolate - anything).
I added about 1 tablespoon
of enchilada sauce to the sweet potato nacho sauce instead
of the pepper in
adobo (didn't have it) and added a few tablespoons
of nutritional yeast for a
more «cheesy» flavor.
If you're one
of those who prefer a higher - octane, spicier chili, just use
more canned chipotles, or add some
of the delicious
adobo sauce that's in the can with the chilies.
For some added flavor, or to take this soup in another direction, toss the tomatoes with somewhere between a teaspoon +
of adobo sauce (from can
of chipotles)...
more or less depending on how spicy you like your food.
These two ingredients will make your
adobo taste richer and
of course,
more authentic.
I've actually never found it in my standard grocery stores here in Canada, but I've made it (or at least a tasty approximation) by soaking 5 or 6 dried ancho or guajillo chilies in hot water (I get mine from a Latin American grocery store in Toronto, but I bet you could use dried cayennes in a pinch, which seem to be
more common), draining them, and blending them with toasted cumin seed, coriander, garlic, sundried tomatoes, and sometimes a tablespoon or so
of chipotles in
adobo sauce.
1, 15 - ounce can pinto beans, rinsed well and drained Fritocrumb crust shells 2 Tbsp unsalted butter 2 Tbsp olive oil 1 medium yellow onion, diced small 1 large green bell pepper, seeded and cored, diced small 1 large red bell pepper, seeded and cored, diced small 5 cloves garlic, minced 1 lb ground beef 1 poblano pepper, roasted and diced small 1 jalapeno pepper, finely diced (NOTE: Omit for a milder chili) 2 chipotle peppers in
adobo sauce, finely chopped 1 to 2 Tbsp chili powder (
more or less to suit your taste) 1 Tbsp ground cumin 1 tsp finely chopped fresh Mexican oregano 1/2 tsp ground cayenne pepper (Note: Omit for a milder chili) 1, 28 - ounce can crushed tomatoes 8 - ounces light ale or wheat beer juice
of two limes (
more or less to taste) kosher salt and freshly ground black pepper to taste shredded sharp Cheddar cheese for topping sour cream, for topping finely snipped Mexican oregano and crushed corn chips as garnish
A pinch (or
more)
of ground chipotle pepper and an extra dash
of cider vinegar can be used in place
of the canned chipotles in
adobo sauce.
or
more, depending on how spicy you want it,
of the
adobo sauce from the canned chipotle.
This section
of our free eCookbook, «Slow Cooker Chicken: 16
of Our Best slow Cooker Chicken Recipes,» includes ultimate slow cooker comfort foods such as Slow Cooker Fried Chicken, a recipe for Savory Chicken
Adobo (shown above), Comforting Chicken and Dumplings and
more.
I had to make a few small adjustments — I used only 1 TBSP
of oil to lower the calories, kidney beans instead
of pinto (they were cheaper), regular chilies instead
of chipotles (you can't get chipotles in
adobo here in the UK unless you order them online... You can get the dried ones a little
more easily, but I already had fresh chilies on hand), coriander powder instead
of seeds since I had no seeds, and I added a dash
of liquid smoke to make up for the lack
of chipotle smoke.
There seems to be a lot
of variation among chilis in
adobo and some are much
more spicy than others.
A pinch (or
more)
of ground chipotle pepper and an extra dash
of cider vinegar can be used in place
of the canned chipotles in
adobo sauce.